We’ve always loved how mascarpone cheese elevates simple baked goods into something extraordinary. These mascarpone cookies offer a creamy twist on classic favorites blending the rich Italian cheese with buttery sweetness for an irresistible treat that’s perfect for any occasion.
Originating from Italy’s culinary traditions mascarpone brings a velvety texture that makes these cookies stand out. We’re excited to share our easy recipe that promises soft chewy results every time.
Whether you’re a baking novice or pro you’ll find this a delightful addition to your repertoire.
Ingredients
For our mascarpone cookies, we rely on high-quality ingredients that create a soft, indulgent texture with rich, creamy flavors from mascarpone cheese. Below, we list the ingredients in the order they are typically used in preparation, including specific measurements and prep notes for accuracy.
- Mascarpone cheese: 8 ounces, softened to room temperature for easy mixing and a smooth batter.
- Unsalted butter: ½ cup (1 stick), at room temperature to ensure even creaming with sugar.
- Granulated sugar: 1 cup, measured precisely for the perfect sweetness balance.
- Large egg: 1, at room temperature to help bind the dough effectively.
- Vanilla extract: 1 teaspoon, pure variety for enhanced authentic flavor.
- All-purpose flour: 2 cups, sifted to avoid lumps and promote light cookies.
- Baking powder: 1 teaspoon, to provide the right lift for soft, chewy results.
- Salt: ¼ teaspoon, to accentuate the flavors without overpowering the cheese.
Instructions
With our ingredients ready—including softened mascarpone cheese, butter, and sugar—we’re excited to guide you through baking these irresistible mascarpone cookies that deliver a soft, chewy texture with a rich, creamy flavor.
Prepare the Dough
First, we cream together the ½ cup of unsalted butter and 1 cup of granulated sugar in a large mixing bowl using an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy. Next, we add the 8 ounces of softened mascarpone cheese, 1 large egg, and 1 teaspoon of pure vanilla extract, beating on low speed until fully incorporated and the batter turns smooth and velvety with a subtle tang from the mascarpone.
In a separate bowl, we whisk together the 2 cups of sifted all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt to ensure even distribution. Gradually, we add the dry mixture to the wet ingredients, mixing on low speed just until combined, being careful not to overmix—this keeps our dough tender and prevents tough cookies.
Shape the Cookies
Once the dough is prepared, we scoop it using a tablespoon measure to form 1-inch balls, rolling them gently between our palms for a uniform shape that promises even baking. We place these balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow room for spreading and a golden, slightly crisp edge. For an extra touch, we can lightly press each ball with the back of a fork to create a decorative pattern, enhancing both appearance and texture.
Bake the Cookies
We preheat our oven to 350°F (175°C) for optimal results, ensuring it’s fully heated before baking. We slide the baking sheet into the oven and bake the cookies for 10-12 minutes, rotating the sheet halfway through for even browning, until the edges turn a light golden color and the centers remain soft—these cues guarantee a perfect chewy bite with the creamy essence of mascarpone shining through.
Cool and Store
Immediately after baking, we transfer the cookies to a wire rack using a spatula to cool for at least 10 minutes, allowing them to set while retaining their moist, tender interior. Once fully cooled, we store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months to preserve their fresh, decadent flavor—reheat briefly in the oven for that just-baked warmth.
Make-Ahead Tips
As passionate bakers, we often rely on make-ahead strategies to simplify our kitchen routines while ensuring mascarpone cookies retain their soft, chewy texture and rich flavor. These tips build directly on our baking instructions, allowing you to prepare components in advance for effortless enjoyment later.
Preparing the Dough Ahead
We suggest making the dough up to 2 days in advance to save time on busy days. After mixing the dough as outlined, shape it into a disk, wrap it tightly in plastic wrap, and refrigerate it. This resting period enhances the flavors of the mascarpone and vanilla, making the cookies even more decadent when baked fresh.
For longer storage, freeze the shaped cookie dough balls on a parchment-lined baking sheet for 1-2 hours until firm, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months, giving you a quick treat option anytime.
Baking and Storing Baked Cookies
If you prefer to bake mascarpone cookies ahead, cool them completely on a wire rack after baking, then store in an airtight container at room temperature. For optimal freshness, they last up to 5 days this way, but the texture stays best for the first 3 days.
To extend shelf life, freeze the baked cookies in a single layer before stacking them in a freezer-safe container. They maintain quality for up to 3 months in the freezer. When ready to enjoy, thaw at room temperature for 30-45 minutes or warm in a 300°F (150°C) oven for 5 minutes to restore that just-baked softness.
Storage Comparison Table
| Storage Method | Duration | Best For | Key Notes |
|---|---|---|---|
| Refrigerated Dough | Up to 2 days | Short-term prep | Enhances flavor; bake straight from fridge |
| Frozen Dough Balls | Up to 3 months | Long-term convenience | Thaw in fridge overnight before baking |
| Room Temperature Cookies | Up to 5 days | Immediate consumption | Keep in airtight container to prevent staleness |
| Frozen Baked Cookies | Up to 3 months | Extended storage | Reheat for best texture; avoid microwave |
Conclusion
We’ve loved sharing this mascarpone cookies recipe and how it brings a touch of Italian indulgence to your kitchen.
It’s a simple way to create treats that’ll impress family and friends, blending creamy textures with irresistible flavors.
As we wrap up, we’re confident you’ll enjoy baking these as much as we do, turning everyday moments into something special.
Frequently Asked Questions
What are mascarpone cookies?
Mascarpone cookies are soft, chewy treats made with rich Italian mascarpone cheese, which adds a creamy texture and subtle tang to enhance flavor. This recipe creates easy-to-bake cookies perfect for any occasion, appealing to novice and experienced bakers alike.
How do I make mascarpone cookies?
Start by creaming softened mascarpone, butter, sugar, egg, and vanilla. Mix in sifted flour, baking powder, and salt without overmixing. Shape into 1-inch balls, place on a parchment-lined baking sheet, and bake at 350°F for 10-12 minutes until golden at the edges. Cool on a wire rack for soft, chewy results.
What ingredients do I need for mascarpone cookies?
You’ll need 8 ounces softened mascarpone cheese, ½ cup unsalted butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, 2 cups sifted all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. These high-quality ingredients ensure a perfect balance of flavor and texture.
Can I prepare mascarpone cookie dough in advance?
Yes, shape the dough into a disk, wrap tightly, and refrigerate for up to 2 days to enhance flavors. For longer storage, freeze the shaped dough for up to 3 months. Thaw in the fridge before baking to maintain the soft, chewy texture.
How should I store mascarpone cookies?
Cool cookies completely, then store in an airtight container at room temperature for up to 5 days. For longer preservation, freeze baked cookies for up to 3 months. This keeps their decadent flavor and texture fresh, making them ideal for make-ahead baking.